Heat a grill or sandwich press (I used my flat surface Breville sandwich press), spray with oil spray and grill in a single layer and separately the eggplant slices, zucchini slices and capsicum strips until just soft. You can add a pinch of salt if desired. Once done, remove and put aside. Cut the eggplant slices into quarters.

Add the sundried tomatoes and tomato paste to the onion mix and combine well. Cook stirring every 20-30 seconds for 3 minutes then add the fresh tomatoes and thyme leaves. Stir to combine and cook for a further 6-7 minutes, stirring occasionally.

Add the boiling water and simmer for a further 3-4 minutes before adding the olives, grilled vegetables and basil. Stir gently to combine and cook for a further 3-5 minutes. Taste and adjust seasoning (salt & pepper) if required.

Serve as is alongside a protein serve or it can be used as a pasta sauce or with Slendier pasta. You could also put steamed / BBQ chicken or cooked mince through it.

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Hi! I know this is kinda off topic but I was wondering if you
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I’m using the same blog platform as yours and I’m having problems finding one?
Thanks a lot!